Remove the skin from a small vegetable marrow and cut it into rounds of about an inch and a half in thickness; place the pieces of marrow in a colander and put the latter into a stewpan of boiling salted water, and cook the marrow until it is just tender, but do not allow it to become soft enough to break. Drain the vegetable carefully on a hot cloth, remove the seeds and the stringy portion but do not make a hole right through the rounds; then put them on a hot dish, fill them neatly with the mince, scatter a little minced parsley over it and pour some sauce round the dish.